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I made this winter vegetable soup because like most of Americans are bringing in 2018 with an arctic blast. I cannot tell you the last time it was this cold in New Orleans but I’m just happy to actually have a true winter.
It was 25 degrees in New Orleans when I returned home after the holidays but it felt like 13 degrees. I had a different dish in mind to prepare for Hunger Trap this week but as soon as I got back all I could think about was SOUP.
With the cold weather that’s sweeping the nation, I can guess that a lot of you feel the same way I do right now. You probably do not feel like going anywhere. You do not feel like cooking. And If you do cook, it better be something hot and fast that will warm you up. Am I right?
Winter Vegetable Soup Cooking Tips:
Use whatever vegetables are in season.
I also remembered that turnips and kale are in season so I grab a couple of each. Now, I know a lot of people don’t eat turnips at all let alone in their soup but enjoy potatoes year-round.
What you may not know is, turnips actually have a potato texture and sweeter flavor without all the starch. They are great in soups or as a side dish and can be simply cooked with a little butter and herbs.
I recommend you use a small pasta like orzo, small shells, macaroni or my new find radaitore (they look like a car radiator).
Smaller pasta can fit with the other ingredients on your spoon. That’ll allow you to enjoy everything in one bite.
Can you make ahead?
Freezer: You can make the winter soup in advance and place in an airtight container, after it cools off. Keep in the freezer for 3 months max. Thaw 48 hours before using.
Fridge: Soup can be made a day or two in advance. After soup cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 10 minutes or less.
latest Recipe Video:
This soup is vegan-friendly not by design but because I wanted a true vegetable soup without any meat in it.
However, if you insist on adding meat I recommend adding mini meatballs, chicken or sausage to the soup. It’s your soup so remix it how you like it.
I hope as the winter months continue you make this your go-to soup.
what to serve with Winter Vegetable Soup?
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Winter Vegetable Soup
- 2 tablespoons avocado oil
- 1 onion chopped
- 1 shallot chopped
- 3 stalks celery chopped
- 3 carrots peeled, halved, chopped
- 1 bunch kale washed, stemmed, chopped
- 3 cloves garlic chopped
- ½ teaspoon dry thyme
- ½ teaspoon dry oregano
- 2 bay leaves
- 1 tablespoon tomato paste
- ¼ cup red wine
- 3 quarts vegetable stock
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon white pepper
- ½ pound pasta orzo, macaroni, small shells
- ½ bunch parsley chopped
- saltine crackers optional
- crusty bread optional
- In a pot over medium heat, add avocado oil, onions, shallots, celery, carrots and kale cook for 3 minutes.
- Add garlic, thyme, oregano, bay leaves cook for 30 seconds. Stir in tomato paste, wine, stock salt, and peppers. Bring to a boil and let cook for 10 minutes, covered.
- Add pasta and cook for 8-10 minutes. Adjust seasonings, divide into bowls and garnish with parsley, serve crackers or crusty bread on the side.